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Dense penne and prosciutto pie with a potato crust is a variation on timballo di maccheroni -- baked macaroni in a drum shape -- traditionally served in many regions of Italy, including Apulia, Basilicata, and Calabria.

• 1 3/4 pounds russet potatoes (3 to 4 medium)
• 2 tablespoons unsalted butter, softened
• 2 scallions, white and light-green parts, finely chopped
• Coarse salt and freshly ground pepper
• 1 cup whole milk
• 1 cup heavy cream
• 1 dried small red chile, crumbled
• 4 large eggs
• 4 large egg yolks
• 1/4 cup sour cream
• 1 1/2 cups Parmesan cheese, grated
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons extra-virgin olive oil
• 1 shallot, finely chopped
• 1/2 large bunch (14 ounces) Swiss chard, stemmed and coarsely chopped
• 3/4 pound penne, cooked according to package instructions
• 1/4 pound prosciutto, thinly sliced into 1/4-inch strips
• 3 tablespoons fresh oregano, coarsely chopped

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